Salmon burgers from The Minimalist at The New York Times by Mark Bittman

  • shallots
  • capers
  • lemons
  • Tabasco sauce
  • breadcrumbs
  • salmon
  • butter
  • hamburger buns

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation. Can substitute olive oil for butter.

  • mharriman on March 24, 2021

    Using very high quality salmon (I was able to use wild Alaskan coho salmon portions) made a difference In the flavor and texture outcome of my burgers compared to my previous attempts using salmon fillets. My patties were as thick as the one in the photo. Bittman's basic recipe produces a tasty burger worth repeating. Because my salmon was already cut up for burgers, I initially made patties without following Bittman’s food processor instructions, but ended up using an egg white and putting part of the mixture in my food processor to get the patties to adhere Better. Also, I refrigerated them for three hours. Pan sautéing was then a snap.

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